Vegan Meringue

Ingredients:

1/2 c of the liquid in a can of garbanzo beans (called aquafaba)
1 c sugar
pinch salt
1 tbsp tapioca starch
1 tsp extract of choice (vanilla, almond, lemon, mint)
food color if desired

Directions:

  1. Mix well in kitchenaid for 10-15 min until light and fluffy.
  2. Bake 350 F for 45 min. Let cool in oven.
  3. Enjoy!

Note:

  • If stiff peaks do not form, add another 1/2 c sugar and mix on high for another five minutes. Also can try adding 1/2 tsp cream of tartar.

Here’s the thread.

 

Egg Replacement

It is very difficult to replace eggs in baking.

Just read an article with a genius egg replacement (which can even be used to make meringue!!!!!!!!!!!!).

Please try it and let me know how you like it.

I’m attaching a copy of the text of the article below. I’ve kept all of The Week’s hotlinks for your reference.


 

You’ve heard of root-to-stalk and nose-to-tail cooking, but here’s a way to limit waste that may not have crossed your mind: Use the water in a can of chickpeas. Why on earth would you want to do this?

You can use chickpea water as an egg replacement. Whipped like egg whites, it can turn into meringue. It also works as a great replacement for whole eggs in certain baked goods.

Three tablespoons of chickpea water can replace a whole egg. The substitute works best in recipes like cakes and quick breads, but it can work for cookies, too.

 Things get a little more complicated when you substitute it for whipped egg whites, but if you’re careful and patient, you’ll churn out meringue that looks and tastes just like the real thing. We swear.

Two tablespoons of chickpea water can replace one egg white. Simply beat the brine as you would an egg white, and in a little extra time, you’ll see magical results. While you may be able to whip egg whites into a desired consistency within a few minutes, whipping chickpea water requires a little extra time. Expect to whip it for at least 15 minutes.

In addition to whipping for longer, you also have to be careful with the temperature. Whether you’re making meringue cookies or meringue topping, never heat the brine above 250 degrees and keep a close eye on the oven.

Skeptical? Thanks to vegan baker Goose Wohlt, who some credit with discovering the brine’s meringue-like properties, there’s a growing movement behind what people are calling “aquafaba.” Dan Barber even used the stuff at his food scraps pop-up wast-ED.

Ration Cake

This World War II vintage cake — it’s egg- and dairy-free, reflecting the rationing of those times — is dark, moist, and delicious, despite being only about 138 calories per serving. Over the years, this has been one of King Arthur Flour’s most requested recipes. And, even though the “stir it all together in the pan” method is traditional, go ahead and stir everything together in a bowl, if that feels more comfortable.

INGREDIENTS:
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup sugar
1/4 cup Dutch-process cocoa or natural cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tsp almond extract
1 tablespoon vinegar, cider or white
1/3 cup vegetable oil
1 cup cold water

NOTE: Can sub 1.5 tsp baking powder for the baking soda and vinegar
NOTE2: Can sub lemon juice for the vinegar

DIRECTIONS:

1) Preheat your oven to 350°F. Lightly grease an 8″ square or 9″ round pan that’s at least 2″ deep. If you don’t have a 2″-deep pan in either of those sizes, use a 9″ square pan.

2) Traditional method: Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended.

3) Updated method: Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.

4) Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.

5) Serve the cake right from the pan; warm from the oven, it’s wonderful with a big glass of milk.

6) Or, once cool, frost the cake with this simple chocolate frosting: Heat 1 1/2 cups chocolate chips with 1/2 cup half & half (or 1/3 c water or 1/3 c coffee) until the chips melt. Stir until smooth, and pour/spread over the cake.

Yield: about 16 servings.

Tips from our bakers
While the original, non-dairy version of this recipe calls for water as the liquid, feel free to substitute milk, for a slightly richer cake. Or try cold coffee, for a mocha version; or even 3/4 cup water mixed with 1/4 cup rum, for an “adults only” cake!

NOTE: You can sub out the oil with applesauce and the cake works out fine.

Onion Jam

makeitformenow.wordpress.com
makeitformenow.wordpress.com

Onion Jam

Ingredients:

1 tsp olive oil
1 c chopped onions
(1/4 c chopped jalapenos)(optional)
3 tsp brown sugar
1/4 c water
1 tsp balsamic vinegar
1/4 tsp salt (add to taste)

Directions:

1. Warm oil in saucepan.

2. Add onions (and jalapenos).

3. On low heat, let cook but not brown for around 10 min.

4. Add brown sugar. Let cook for around 10 min.

5. Add half the water and all the salt. Let cook for around 10
min.

6. Add the other half of the water and all of the balsamic
vinegar. Let cook around 10 min. Consistency should be syrupy.

7. Store in jam jar; lasts about one week.